4 Veggies You Can Mash That Are Way More Exciting Than Potatoes
October 12, 2017

Step aside, ‘taters. There’s some new veggies in town that are taking the mashed side dish world by storm.

We set out on a mission to create a recipe for healthy mashed potatoes that taste just like the tried-and-true dish we know and love (all too well). But soon enough, we realized that the key was in scrapping the potatoes altogether. Scandalous, we know. But don’t knock ’em ’till you try ’em.

Added bonus: if you’re intimidated by some of the more funky-looking veggies — you know, the hefty ones with intimidating tough skins and rough stems — mashing the heck out of them is a GREAT way to conquer the fear. This way, when you look at a parsnip, celeriac, or butternut squash, you won’t see this…

1. Celeriac Mash

Celeriac may look wonky on the outside, but don’t let that scare you! The root veggie, which is also known as celery root, is surprisingly simple to work with. And the best part is that its texture mimics the creaminess of potatoes when mashed.

Bring to a boil and simmer until you can easily pierce celeriac chunks with a fork, 15-20 minutes.

Drain, return celeriac to pan, and add butter. Mash until smooth, then season to taste with salt and pepper.

2. Cauliflower Mash

With a sweet and slightly bitter flavor, cauliflower (aka “cabbage flower”) is often overshadowed by its colorful and more commonly known counterpart: broccoli. But not anymore! We’re celebrating the unsung hero of the veggie world in the form of a creamy and garlicky mash that’ll leave even the pickiest of eaters with a clean plate — especially when it comes alongside sweet apple pork tenderloin and roasted snap peas.

Ingredients:

3 Tablespoons Unsalted Butter

1 Head Cauliflower, chopped into small florets

4 Cloves Garlic, peeled and crushed

2 Cups Water

Salt and Pepper

Instructions:

Melt butter in a pot over medium-high heat. Add cauliflower and garlic and cook, stirring often, until slightly tender, about 5 minutes.

Add water and bring to a boil. Cover and cook until you can easily pierce cauliflower florets with a fork, 8-10 minutes.

Drain most (but not all) of the water — you’ll want about 1/4 cup remaining.

Mash until smooth and season to taste with salt and pepper.

3. Carrot Mash

These bright orange beauties are renowned for their high concentration of the antioxidant beta carotene, in addition to Vitamin A. Together, the two help maintain healthy skin and eye health, so don’t be shy when reaching for seconds of this carrot ginger mash.

Ingredients:

15 Large Carrots (about 2 pounds), peeled and cut into small chunks

4 Tablespoons Unsalted Butter

2 Teaspoons Ginger

1/2 Cup Chicken or Veggie Stock

Salt and Pepper

Instructions:

Bring a large pot of water to a boil. Once boiling, add carrots and cook until you can easily pierce chunks with a fork, 15-20 minutes.